Recipe courtesy of Michael Symon

Brodo with Pacific Halibut Quenelle and Shaved Wild Mushrooms

Getting reviews...
  • Level: Intermediate
  • Total: 2 hr 25 min
  • Prep: 45 min
  • Inactive: 1 hr
  • Cook: 40 min
  • Yield: 5 appetizer servings
Share This Recipe

Ingredients

Assembly

Directions

Special equipment:
food processor, blade and bowl in freezer to chill; French press; coffee filter
  1. Place a very large saucepan over medium-high heat, add the New Mexican chiles, Thai bird chiles, ancho chiles, porcini mushrooms, garlic, red onions, lemongrass, peppercorns, bay leaves, 2 big pinches salt, and the white wine. Add the bones, head and tail from the fish and cover with about 2-inches cold water over the bones. Bring to a simmer for about 30 minutes, skimming occasionally to remove any impurities that float to the top. 
  2. Place the halibut scraps into the chilled food processor bowl with a bit pinch of salt and pulse to blend to a similar size. Be careful not to over process because the food processor does create heat and the fish will get tough. Add the egg whites and pulse to combine. Add about 3 to 4 ounces heavy cream and blend to combine. Add a touch more heavy cream if needed; you are looking for a fluffy mousse or mashed potato consistency. Pour the mixture into a clean bowl and place back over an ice bath to keep chilled. Keep in the refrigerator until ready to shape into quenelles. 
  3. Remove some of the broth and add to a high sides saute pan over medium heat and bring to a simmer. Using 2 large metal spoons form the fish into quenelles and place onto a hotel pan or baking sheet covered in plastic wrap for easy removal. Add the fish quenelles to the gently simmering broths and cook for about 3 to 4 minutes until they are cooked through.
  4. For plating: (1 serving) 
  5. Place a coffee filter over a wire mesh strainer over a bowl and add 4 to 5 cups broth. Allow to strain through, pushing with a spoon if needed. 
  6. To a French press, add the kaffir lime leaves, star anise, cinnamon stick and pour over the strained broth. Allow the mixture to steep, about 2 minutes. Press and taste for seasoning. 
  7. Place 1 of the cooked quenelles into the middle of a serving bowl. Top each with some of the mushrooms, chervil, chiles, and lime zest. Pour the broth over the quenelle.

Cook’s Note

You can easily make this in smaller portions, just reduce the amount of ingredients used

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.